Best 3 Linguine With Manila Clams And Spicy Chorizo Sausage Recipes

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Indulge in a delightful culinary journey with our exquisite Linguine with Manila Clams and Spicy Chorizo Sausage recipe. This tantalizing dish combines the briny sweetness of Manila clams with the smoky heat of spicy chorizo sausage, creating a harmonious blend of flavors that will delight your palate. Prepared with fresh, high-quality ingredients, this seafood pasta is a symphony of textures and tastes, featuring tender linguine, succulent clams, and a flavorful chorizo sausage that adds a touch of spice. Accompanied by a zesty white wine sauce, this dish is a true masterpiece that will impress your family and friends.

In addition to the main recipe, this article also offers a diverse collection of other delectable recipes that are sure to satisfy your culinary cravings. From the classic Spaghetti with Clams to the innovative Clam Chowder Stuffed Mushrooms, each recipe is carefully curated to provide a unique and unforgettable dining experience. Whether you're a seafood enthusiast or simply seeking new culinary adventures, this article has something for everyone.

Let's cook with our recipes!

SPICY CLAM CHORIZO PASTA



Spicy Clam Chorizo Pasta image

Clams work their way into plenty of dishes in the Baja Peninsula of Mexico, which is where the chef Pati Jinich picked up this recipe for pasta con salsa picante de chorizo y almejas. The dish, which she featured on an episode of her PBS show, "Pati's Mexican Table," is a nod to the prized clams that are harvested in and around the coastal lagoons on Mexico's Pacific shores. It pays homage to the surf-and-turf dishes in Tijuana, where cooks find seemingly endless ways to mix meat and seafood on a single plate. The dish takes its aggressive heat from chorizo and chiles de arbol, but it can be dialed down by substituting 1/2 teaspoon or less of red-pepper flakes. The beer in the dish is Ms. Jinich's nod to the craft-beer boom in Baja.

Provided by Kim Severson

Categories     dinner, weeknight, pastas, seafood, main course

Time 45m

Yield 4 large servings

Number Of Ingredients 14

4 to 5 dozen small littleneck clams
4 tablespoons olive oil
1/2 pound chorizo sausage, casings removed and filling chopped
1 cup finely chopped white onion
5 garlic cloves, pressed or finely chopped
2 chiles de arbol, stemmed and chopped (keep the seeds), plus more to taste
1 cup light beer
1/2 teaspoon kosher or sea salt, or to taste
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon honey
1 pound spaghetti
2 tablespoons chopped cilantro leaves, for garnish
2 tablespoons chopped parsley leaves, for garnish

Steps:

  • Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
  • Heat 2 tablespoons of the olive oil in a large pot or casserole with a lid set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with 2 wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
  • Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple of minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, shaking the pot occasionally to help distribute the clams, until the shells open.
  • Remove the lid and, using a slotted spoon, transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover and cook for 10 to 12 minutes, stirring once in between.
  • Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
  • Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clam meat and the clams still in their shells. Mix well.
  • Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls. Garnish with the parsley and cilantro, and serve.

Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 25 grams, Carbohydrate 117 grams, Fat 39 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1877 milligrams, Sugar 17 grams, TransFat 0 grams

PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE



Pasta with Clams, White Wine and Spicy Italian Sausage image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

36 littleneck clams
2 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium red chile, such as red jalapeno or red Fresno, finely sliced
2 teaspoons fennel seeds
1/2 pound spicy Italian sausage, casings removed
1 cup dry white wine
1 1/2 cups grape tomatoes
3 sprigs fresh thyme, leaves picked
1 pound linguine
Kosher salt and freshly ground black pepper
3 tablespoons butter, cold, cubed
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley, chopped
Pecorino Romano, grated, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water.
  • Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage.
  • Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps).
  • Taste sauce and season with salt as needed.
  • Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce.
  • Serve topped with plenty of grated pecorino if using.

SPICY CHORIZO PASTA



Spicy Chorizo Pasta image

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
  • Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

Tips:

  • Use fresh clams: Fresh clams are essential for this dish. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Rinse the clams thoroughly: Before cooking the clams, be sure to rinse them thoroughly to remove any sand or grit.
  • Don't overcook the clams: Clams are very delicate and can easily be overcooked. Cook them just until they open, about 2-3 minutes.
  • Use a good quality olive oil: A good quality olive oil will help to bring out the flavor of the other ingredients in this dish.
  • Add a splash of white wine: A splash of white wine will help to deglaze the pan and add a bit of acidity to the dish.
  • Use a variety of herbs and spices: Herbs and spices can help to add flavor and depth to this dish. Some good options include garlic, parsley, thyme, and red pepper flakes.
  • Serve with a side of crusty bread: A side of crusty bread is the perfect way to soak up the delicious sauce in this dish.

Conclusion:

This recipe for linguine with Manila clams and spicy chorizo sausage is a delicious and easy-to-make seafood dish. The combination of clams, chorizo, and spicy sauce is sure to please everyone at your table. Serve it with a side of crusty bread and a glass of white wine for a perfect meal.

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